This hot Spinach Artichoke Dip recipe is easy, cheesy, and delicious! Bake in the oven in less than 30 minutes, or make crockpot spinach artichoke dip in your slow cooker. It’s a crowd-favorite dip!

When we have a family gathering, casual party, tailgate, or holiday event, delicious dip recipes are always some of the favorites! This creamy, cheesy, and warm spinach artichoke dip made with fresh spinach (or thawed frozen spinach) is always a hit, no matter the event! My buffalo chicken dip, pimento cheese, and cookie dough dip are others I think you’ll enjoy, too!

Photograph of baked spinach artichoke dip in a white serving dish.

One of my favorite dips has always been this baked hot Spinach Artichoke Dip my Mama made. I’ve tried so many other versions throughout the years but always returned to this one. In my mind, it is simply the best spinach artichoke dip recipe around! It bakes in 30 minutes or cooks in the slow cooker, too. It’s also perfect to make ahead or to freeze.

Why I Love This Recipe

Amazing Flavor. The flavors of spinach, artichokes, and parmesan mingle perfectly in this delicious dip recipe.

Quick and Easy. Six ingredients. Stir together and bake or make crockpot spinach artichoke dip. That’s it! So easy!

Make Ahead Friendly. I love that I can prep this recipe and store it in the refrigerator for a day or two to bake it right before serving or transfer it to a slow cooker to cook and stay warm throughout the party. It makes entertaining even easier!

Spinach artichoke dip on a toasted slice of baguette bread.

How to Make Spinach Artichoke Dip

This amazing dip has always been a family favorite when we get together and a well-loved appetizer for parties! It’s always requested, and one of the first appetizers devoured.

Party Perfect Tips!

  1. Make it ahead of time. Mix it up and place in the fridge for up to 2 days. Then remove and cook before your gathering so it’s hot and cheesy for your guests!
  2. Use your slow cooker. You can make Crockpot Spinach Artichoke Dip (see recipe) and turn the temperature on your slow cooker to Warm after it cooks so that you keep warm, cheesy dip throughout your party!

Spinach Artichoke Dip Ingredients

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

Ingredients to make spinach artichoke dip recipe.

You’ll need these six ingredients to make this dip recipe:

  • Artichoke Hearts – Drain and roughly chop your artichoke hearts. I prefer to use plain, but you can use marinated based on your preferences or what is available.
  • Spinach – You can use fresh spinach or frozen spinach that has been thawed. I roughly chop baby spinach before adding it to the dip mixture. If using frozen, thaw completely, drain well, and squeeze out all the excess liquid before using.
  • Cream Cheese – You can use low-fat cream cheese or the full-fat variety based on your preferences.
  • Mayonnaise, Sour Cream, or Greek Yogurt – Use whichever you prefer.
  • Cheeses – You’ll use both Parmesan and mozzarella cheese in this dip.
  • Stone House Seasoning – it adds so much flavor in a snap!

Step-by-Step Instructions

This party favorite dip mixes together easily in one bowl from six ingredients. Then you bake in the oven or make a crockpot spinach artichoke dip that makes entertaining easy! You can also make ahead up to 2 days ahead. It makes the BEST spinach artichoke dip even better than your favorite restaurant’s!

Here’s how you’ll make it:

Prep Ingredients, Add to Mixing Bowl

To make this Spinach Artichoke dip, I start with artichoke hearts that I drain and then roughly chop, along with softened cream cheese. My Mama’s recipe also calls for mayonnaise, but you can use sour cream or whole milk Greek yogurt in place of the mayonnaise, too. All taste delicious!

Then you’ll mix in the spinach. I love making spinach artichoke dip with fresh spinach, but you can use thawed frozen spinach. If using the frozen type, ensure it has thawed and press it through a mesh strainer to drain all the moisture. For fresh spinach, roughly chop.

Add Cheese and Seasoning

I then toss in my Stone House Seasoning. It adds so much flavor in a snap!

Next, add in the cheeses. Hold back about 1/2 cup of the Parmesan cheese to add to the top of the dip for baking.

Mix Ingredients

Then, stir together all of the ingredients until they are well combined.

Ingredients for dip are all combined together in a white baking dish ready to be topped with more cheese and baked.

Place in Baking Dish or Crockpot

Spread the dip into a shallow baking dish or transfer to a smaller slow cooker and top with the remaining Parmesan cheese.

Dip  in round baking dish is covered in shredded parmesan and ready to be baked.

Cook and Serve

If baking in the oven, pop it into the oven and bake for about 20 minutes. Or if you are cooking in a slow cooker, set it to the low setting for 2 hours or the high setting for 1 hour. Since slow cookers can vary from brand to brand, I recommend checking every 30 minutes to ensure the dip has not overcooked.

Serve warm with crostini, chips, crackers, or veggies. It even tastes great right off of the spoon, too.

Recipe Variations

Healthy Spinach Artichoke Dip – Use the Greek yogurt recipe option instead of mayonnaise. You can also use low-fat cream cheese if you wish. The Greek yogurt will add more protein to the dip as a bonus! This is a delicious way to make spinach artichoke dip without mayonnaise.

Crock Pot Spinach Artichoke Dip – As provided in the recipe instructions, this is a perfect dip to make in your slow cooker! Just follow the recipe instructions for time and heat settings.

Photo of spinach artichoke dip on a slice of toasted baguette.

Storage Tips

To Make Ahead: Prepare the dip following the recipe instructions without baking, cover well, and keep in the refrigerator for 1 to 2 days. When ready to cook, remove from the refrigerator and bake as directed, or add to the slow cooker and cook as directed in the recipe.

To Store: Allow spinach and artichoke dip to cool. Wrap well and refrigerate for up to four days. Reheat in the oven or briefly in the microwave until warmed throughout.

To Freeze: Prepare the dip without baking and place in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and bake as directed. Note – If you use mayonnaise, it may slightly change the texture.

Frequently Asked Questions

Is spinach artichoke dip meant to be eaten hot or cold?

This Spinach Artichoke Dip recipe is meant to be eaten warm. It’s cheesy and delicious!

Can you freeze spinach artichoke dip?

Yes! Prepare it according to these recipe instructions without baking, and place it in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator and bake as directed. Note – If you use mayonnaise, it may slightly change the texture.

What do I serve with spinach artichoke dip?

It is delicious served with crostini, bagel chips, tortilla chips, and raw vegetables. I even love it on top of a piece of baked chicken.

Here’s Mama’s Hot Spinach Artichoke Dip Recipe. I know you’ll love it!

Spinach Artichoke Dip Recipe

5 from 8 votes
This hot Spinach Artichoke Dip recipe is easy, cheesy, and delicious! Bake in the oven or make crockpot spinach artichoke dip in your slow cooker! Make ahead and freezer-friendly. It's a crowd-favorite dip and perfect for entertaining!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 cups

Equipment

Ingredients 

  • 1 (14-ounce) jar artichoke hearts, drained and chopped
  • 2 cups spinach , chopped fresh or 1 (10-ounce) package frozen chopped spinach thawed and drained well
  • 1 (8-ounce) package cream cheese, softened
  • ½ cup mayonnaise, or sour cream or Greek yogurt
  • 2 cups grated Parmesan cheese, divided
  • 1/2 cup Mozzarella cheese
  • 1 teaspoon Stone House Seasoning

Instructions 

Oven Baked Spinach Artichoke Dip Recipe

  • Preheat oven to 350º F. Mix all ingredients until well combined, reserving 1/2 cup Parmesan cheese for topping, and pour into a shallow baking dish.
  • Bake for 20 minutes. Serve warm with chips, crackers, vegetables, or toast.

Slow Cooker Spinach Artichoke Dip Recipe

  • Mix all ingredients together until well combined, reserving 1/2 cup Parmesan cheese for topping. Transfer into a 3-quart slow cooker.
  • Cook on low for 2 hours or high for 1 hour, checking every 30 minutes to ensure it does not overcook. Serve warm with chips, crackers, vegetables, or toast.

Notes

Make Ahead and Storage Tips:

To Make Ahead: Prepare the spinach artichoke dip mixture following the recipe instructions without baking. Cover tightly with wrap and store in the refrigerator for up to 2 days. When ready to serve, bake in the oven or cook in the slow cooker as directed. Serve warm. 
To Store: Allow spinach artichoke dip to cool. Wrap well and refrigerate for up to 4 days. Reheat in the oven or briefly in the microwave until warmed throughout.
To Freeze: Prepare the dip without baking and place it in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and bake in the oven or cook in the slow cooker as directed. Serve warm. (Note – If you use mayonnaise, it may slightly change the texture.) 

Note about frozen spinach:

Make sure the frozen spinach is completely thawed. Then, drain well and squeeze out any excess moisture before adding to the dip mixture.

Video

Nutrition

Serving: 4tablespoons | Calories: 227kcal | Carbohydrates: 2g | Protein: 16g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 43mg | Sodium: 744mg | Potassium: 151mg | Sugar: 1g | Vitamin A: 1755IU | Vitamin C: 4mg | Calcium: 568mg | Iron: 0.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Enjoy!
Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review




39 Comments

  1. Is that parmesan on top of the dish? Mine didn’t grate nor melt that way. Also, should the dip have a loose or stiff consistency?

    1. Hi Telsa,
      Yes, that is parmesan on top. The dip should not be stiff. It should be soft enough that you can dip baguettes, crackers, etc. into it easily. You should be able to see the texture on the video posted with the recipe. Thanks!

    1. Hi Joyce,
      It’s my seasoning blend recipe that I use for so many of my recipes. It’s delicious – I hope you enjoy it! Thanks! xo

  2. 5 stars
    Made ghis recipe and put divided it into four small cast iron skillets for baking.  Took it to all our holiday parties as a hostess gift including the little fry pan,  Can’t even tell you how much everyone loved the little pan AND the artichoke dip.  Great fun and definitely a crowd pleaser.

    1. I love putting this is little skillets for entertaining too, JoAnn! That was a great idea for a hostess gift and for the party!!! I’m sure everyone loved it!
      Thanks so much for letting me know you enjoyed it, Jo Ann! Glad to hear from you! xo

  3. Robyn,

    Thank you ever so much for this recipe!  I have made this 3 times already and it is fabulous.  You rock it, girl….love your blog.

    Susan

    1. Aww, thanks so much Susan! I’m so happy to have you here! We make this dip a LOT too and I’m glad you like it as well! Thanks! xo